White Chocolate Zebra Roll

Ingredients:
6 eggs, separated
215g / 7½oz caster sugar
120g / 4oz self-raising flour
45g / 1½oz cocoa powder, plus extra for sifting
White and dark chocolate curls, to decorate

For the white chocolate butter cream:
3tbsp milk
60g / 2oz white chocolate, chopped
4tbsp coffee liqueur
120g / 4oz icing sugar, sifted
175g / 6oz butter, softened

Grease two 33 x 23cm (13 x 19-inch) Swiss roll tins then line the tins with non-stick baking parchment.

In a large bowl, with an electric mixer on full speed, beat the egg whites until soft peaks form. Gradually sprinkle in 75g/2½oz sugar, beating completely until the sugar completely dissolves and the whites stand in stiff peaks.

Preheat the oven to 190°C (375°F/gas mark 5). In another large bowl, using an electric mixer, beat the egg yolks and remaining sugar until very thick and lemon-coloured. Add the flour and 45g/1½oz cocoa. Beat until well mixed, occasionally scraping the bowl with a rubber spatula. With a rubber spatula or wire whisk, gently fold the beaten egg whites into the egg yolk and sugar mixture, one third at a time.

Spoon the mixture into tins, spreading evenly. Bake for 8-10 mins or until the tops of the cakes spring back when lightly touched with your finger.

Sift the cocoa over 2 clean tea towels. When the cakes are done, immediately turn the cakes out onto the towels.

Carefully peel the baking parchment off the cakes. If you like, cut off the crisp edges. Starting at a narrow end of each cake, roll cakes with towels, Swiss roll-style. Place the cake rolls, seam-side down, on wire racks and leave to cool completely.

Meanwhile, prepare the white chocolate butter cream. In a small, heavy saucepan, heat 3tbsp of milk over a medium heat until tiny bubbles form around the edge of the pan. Remove the saucepan from the heat.

Using a wire whisk, beat in the chopped white chocolate. Mix until the chocolate melts then stir in the coffee liqueur. Cool, then refrigerate until cold for about 30mins, stirring occasionally.

Place the icing sugar and softened butter in a large bowl. (Don't use margarine as the butter cream will separate). Using an electric mixer, beat for 10 mins or until light and fluffy, scraping the bowl often with a rubber spatula.

Gradually beat the white chocolate mixture into the butter cream until smooth, occasionally scraping the bowl with the spatula.

Now, unroll 1 cooled cake and use a palette knife to spread with about one third of the butter cream. Starting at the same narrow end, roll the cake without the towel. Unroll the second cake and spread with another third of the butter cream. Next, join the cakes - along the narrow end of the second cake, place a narrow end of filled cake roll. Finally, roll the cakes together by rolling the second cake around the first cake roll.

Recipe adapted from whatsontv uk

Passionfruit Soufflé

Serves 4

Ingredients:

2 teaspoons oil
2 tablespoons castor sugar
3 egg-whites
1/3 cup castor sugar
170g can John West Passionfruit Pulp in Syrup
2 egg yolks
Grated rind of 1 lemon

Brush four 1 cup oven proof dishes with oil and sprinkle with caster sugar, shake off any excess sugar and place dishes on an oven tray.

Beat egg-whites in a large bowl until soft peaks form. Add sugar gradually 1 tablespoon at a time and continue to beat until all sugar is dissolved.

Combine John West Passionfruit, egg-yolks and lemon rind in a large bowl, adding a ¼ of the egg-whites and gently stir with a metal spoon. Gently fold in the remaining egg-whites.

Spoon mixture into prepared oven proof dishes and run a small knife around the rim of the dish, about 1cm deep to prevent the soufflé from sticking.

Bake in a preheated oven at 200°C for 12 minutes or until risen and golden brown. Do not open the oven during cooking. Serve immediately.

Recipe adapted from simplygreatmeals

Pears Poached In Vanilla Spiked Syrup

Serves 4

Ingredients:
2/3 cup castor sugar
1½ cups water
2 teaspoons concentrated vanilla extract or 4 teaspoons vanilla essence
4 pears, peeled and stalk left on
fresh cream, for serving
cinnamon, for dusting

Combine castor sugar, water and vanilla extract or essence in a medium sized deep saucepan, stirring over a medium high heat until sugar has dissolved.


Bring vanilla syrup to boil, place pears on their sides into saucepan. Cover and simmer for 20 minutes, turning pears over halfway through cooking time.


Remove pears and set aside. Boil syrup uncovered on high heat for approximately 4 minutes until syrup is reduced and thickened. Place pears into serving dishes and drizzle with syrup. Serve hot or cold with fresh cream dusted with cinnamon.

Recipe adapted from simplygreatmeals

M&M's® Cookies

Makes about 20 cookies

Ingredients:
1 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 12-ounce package M&M’S® MINIS® Milk Chocolate Candies

Preheat oven to 350°F.

In large bowl, cream butter and sugars until light and fluffy; beat in egg and vanilla.

In medium bowl combine flour, baking soda and salt; blend into butter/sugar mixture. Stir in M&M’S® MINIS® Milk Chocolate Candies.

Drop dough by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheets.

Bake 10 to 13 minutes or until edges are lightly browned and centers are still soft. Do not overbake.

Cool 1 minute on cookie sheets; cool completely on wire racks. Store in tightly covered container.

Kellogg's® Honey Peanut Crunch

Ingredients:
5 cups Kellogg's® Rice Bubbles®
1/2 cup roasted sesame seeds
1/2 cup rolled oats
1/2 cup peanut butter
3/4 cup honey
1/2 cup sugar
125g butter, chopped

Line a 30cm x 20cm baking tin with foil.

Place the Kellogg's® Rice Bubbles®, sesame seeds and rolled oats into a bowl.

Place the peanut butter, honey, sugar and butter into a saucepan.

Stir over low heat until the sugar has dissolved and the mixture is smooth.

Add the Kellogg's® Rice Bubbles® and mix well.

Press the mixture evenly into the tin.

Refrigerate for 1 hour or until set.